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Ingredients

• 2 cups Basmati Rice (rinsed and drained)
• 1 cup Kidney Beans (Rajma) (soaked overnight, drained)
• 1 cup Chickpeas (Kabuli Chana) (soaked overnight, drained)
• 2 cups Whole Wheat Flour (for roti dough)
• 4 tablespoons Unsalted Butter (Amul) (softened, divided)
• 2 tablespoons Ghee (for dal makhani)
• 2 large Onion (thinly sliced for serving)
• 4 medium Tomato (finely chopped)
• 6 cloves Garlic (minced)
• 2 inch Ginger (peeled and minced)
• 2 Green Chili (slit lengthwise)
• 1 bunch Fresh Coriander (leaves only, for chutney and garnish)
• 0.5 bunch Fresh Mint (leaves only, for chutney)
• 0.5 cup Plain Yogurt (for chutney)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Garam Masala
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 cup Heavy Cream (for dal makhani)
• 2 cups Milk (full‑fat, for rabri kheer)
• 0.5 cup Sugar
• 4 Cardamom Pods (slit)
• a pinch Saffron Strands (soaked in 1 tbsp warm milk)
• to taste Salt
• 2 tablespoons Vegetable Oil (for sautéing)
• as needed Water (for dough and cooking)

Instructions

1. Soak Beans

   Rinse the kidney beans and chickpeas, then soak each in plenty of water overnight (at least 8 hours).

   Time: PT8H

2. Prepare Roti Dough

   In a mixing bowl combine whole wheat flour, a pinch of salt and 1 tbsp softened butter. Gradually add water and knead into a smooth, non‑sticky dough. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT15M

3. Cook Basmati Rice

   Rinse rice until water runs clear. In a saucepan add rice, 3 cups water, a pinch of salt and 1 tsp oil. Bring to boil, then cover and simmer on low for 15 minutes. Turn off heat and let steam for 5 minutes.

   Time: PT20M

   Temperature: Low heat

4. Pressure Cook Rajma

   Drain soaked kidney beans, add to pressure cooker with 3 cups water, 1 tsp salt, ½ tsp turmeric and 1 tsp cumin seeds. Cook on high pressure for 20 minutes, then natural release. Stir in 1 tbsp butter and half of the prepared tomato‑onion gravy (see step 7).

   Time: PT30M

5. Pressure Cook Chickpeas (Chole)

   Drain soaked chickpeas, add to pressure cooker with 3 cups water, 1 tsp salt, ½ tsp turmeric and 1 tsp cumin seeds. Cook on high pressure for 20 minutes, natural release. Stir in 1 tbsp butter and the remaining tomato‑onion gravy.

   Time: PT30M

6. Prepare Tomato‑Onion Gravy

   Heat 2 tbsp oil in a large pot. Add 1 tsp cumin seeds, then sauté 1 chopped onion until golden. Add minced garlic, ginger and green chilies; cook 1 minute. Add chopped tomatoes, ½ tsp red chili powder, ½ tsp garam masala, and salt. Cook until oil separates, about 8 minutes. Blend half of this mixture into a smooth puree; keep the other half chunky.

   Time: PT15M

   Temperature: Medium heat

7. Make Dal Makhani

   In a saucepan heat 1 tbsp ghee, add 1 tsp cumin seeds, then 1 finely chopped onion. Sauté until translucent, add garlic‑ginger paste, 1 tsp red chili powder, ½ tsp turmeric and 1 tsp garam masala. Stir in 1 cup cooked black lentils (or substitute with canned), ½ cup water, ½ cup heavy cream, 1 tsp kasuri methi and 1 tbsp butter. Simmer on low for 20 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low heat

8. Cook Roti (Butter & Tawa)

   Divide rested dough into equal balls (about 8). Roll each ball on a lightly floured board into a 6‑inch circle. Heat a tawa over medium‑high heat; place roti, cook 30 seconds, flip, cook another 30 seconds, then press gently with a cloth until it puffs. Brush with softened butter immediately.

   Time: PT10M

   Temperature: Medium‑high heat

9. Prepare Coriander‑Ginger Chutney

   In a blender combine fresh coriander leaves, mint leaves, ½ cup yogurt, 1 green chili, 1 tsp ginger, 1 tsp lemon juice, salt to taste and a splash of water. Blend to a smooth consistency.

   Time: PT5M

10. Make Rabri Kheer

    In a saucepan bring 2 cups milk to a gentle boil. Reduce heat to low and simmer, stirring frequently, until milk reduces to half (about 20 minutes). Add ½ cup sugar, 4 cardamom pods, a pinch of saffron (pre‑soaked), and continue to simmer 5 minutes until thickened. Cool slightly before serving.

    Time: PT30M

    Temperature: Low heat

11. Assemble the Thali

    On a large plate place a serving of rice, a ladle of rajma, a ladle of chole, a bowl of dal makhani, 2 butter‑roti, sliced onions on the side, a small bowl of coriander‑ginger chutney, 1-2 green chilies, and a serving of rabri kheer. Sprinkle fresh coriander over dal makhani for garnish.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

20g

Carbohydrates

120g

Fat

25g

Fiber

15g